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For the pastry

For the filling

Nutrition: per serving

  • kcal705
  • fat46g
  • saturates23g
  • carbs52g
  • sugars0g
  • fibre4g
  • protein24g
  • salt2.85g

Method

  • step 1

    Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.

  • step 2

    Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.

  • step 3

    Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.

  • step 4

    Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Recipe from Good Food magazine, November 2003

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.6 out of 5.26 ratings

bikerbell

This was ok but just a little boring in spite of adding mushrooms. Won’t be in a rush to make again.

salesmII3-Hou

May I suggest a literary-inspired addition by adding 6 boiled eggs ‘buried like treasures’ amongst the sausages as described by Roahl Dahl in Danny Champion of the world. My regular guests consider this a

salesmII3-Hou

10 out of 10 said one guest who usually pokes at his food

bucks1969

tip

Lovely pie I diced a couple potatoes boiled them for 5 mins and added them in as I was a bit short on the sausages. Will definitely make again.

gnomes1982

question

Can you freeze this? I’ll be using shop bought SC pastry.

lulu_grimes avatar
lulu_grimes

Hello, Yes you could freeze this, it wouldn't be quite as good as eating it freshly made. Lulu

sharon robinson

question

do i blind bake the pastry first

goodfoodteam avatar
goodfoodteam

Thanks for your question. No you do not need to blind bake the pastry. We will always include this information in our recipes when it's required.

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